mustard, ketchup

Make Your Own Ketchup, Mustard, Mayo …

Homemade Ketchup

Ingredients:

1 (28-oz) can whole tomatoes in purée

1 medium onion, chopped

2 tablespoons olive oil

1 tablespoon tomato paste

2/3 cup packed dark brown sugar

1/2 cup cider vinegar

1/2 teaspoon salt

Directions:

Blend tomatoes and purée from the can in a blender until smooth. In a heavy 4-quart saucepan, cook onion in oil over moderate heat, stirring, until softened (about 8 minutes). Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt. Simmer, uncovered, stirring frequently, until very thick (about an hour). Purée mixture in a blender until smooth. Chill, covered, for two hours before serving.

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Homemade Yellow Mustard

Sure, store bought mustard is cheap, but the flavor of homemade can’t be beat. 

Ingredients:

1/4 cup ground mustard powder

2 tablespoons whole mustard seed, crushed with a mortar and pestle

3/4 teaspoon salt​

1/4 cup water

4 teaspoons apple cider vinegar

1 teaspoon sugar

Directions:

Combine mustard and mustard seed, salt, and sugar in a bowl. Whisk in wet ingredients until combined. Pour into a container, cover, and keep refrigerated for 2 days before using. This step is important as mustard needs to mellow for a bit, and it will thicken up. Mustard will keep in the refrigerator for at least 4 months.

Feel free to add a tablespoon of horseradish, garlic powder, or tarragon to the finished product for added flavor!

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Homemade Mayonnaise

Ingredients:

2 egg yolks

3/4 teaspoon salt

1/2 teaspoon powdered mustard

1/8 teaspoon sugar

Pinch cayenne pepper

4 to 5 teaspoons lemon juice or white vinegar

1-1/2 cups olive or other salad oil

4 teaspoons hot water

 

Directions:

In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow. Add 1/4 cup oil, drop by drop, beating vigorously. Beat in 1 teaspoon each of lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a fine steady stream, beating continuously, then mix in remaining lemon juice, water, and oil. Cover and refrigerate.

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Chipotle Sauce

Ingredients:

1 cup mayonnaise

1/2 ounce mustard

1/2 ounce freshly squeezed lime juice

1 ounce chipotle chili in adobo sauce, chopped finely

1/4 ounce fresh garlic, minced

Salt, to taste

Directions:

Combine mayonnaise, mustard, lime juice, chipotles, and garlic in the bowl of a food processor. Purée until fully combined. Add salt to taste. Cover and refrigerate.